This June Only: CLOVE’s Newest Collaboration with Celebrity Chef Eric Teo Brings Kelong-Inspired Feasting to the City

Seafood buffets are nothing new in Singapore, but CLOVE at Swissôtel The Stamford is trying to do things a little differently this June.The restaurant has teamed up with Singapore celebrity chef Eric Teo for a new Kelong to Table showcase running from 1- 30 June that leans into local flavours, coastal heritage and Asian style seafood dishes inspired by kelong culture.

Together with Executive Chef Roy Vun, Chef Eric Teo has introduced a line-up of special dishes that spotlight seafood from rivers, tropical waters and deep seas, while weaving in flavours many Singaporeans would instantly find familiar. Think rich broths, assam based seafood dishes and zi char inspired creations, elevated in a buffet setting.

One of the standout dishes for me was the Local Threadfin with Assam Curry and Fish Noodles. The threadfin was soft and delicate, while the silky fish noodles soaked up the tangy assam broth beautifully without becoming too heavy.

The Rock Lobster with Creamy Sze Chuan Pepper and Avruga Caviar also drew plenty of attention during dinner service. The creamy sauce carried a gentle kick from the Sze Chuan pepper while still allowing the sweetness of the lobster to come through.

Other collaboration dishes included Butter Soy Prawns with Coriander and Celery Greens, Poached Grouper Fillet with Roasted Walnut and Tomato Salsa, and Patin Buah with Shimeji Mushrooms and Superior Soy Sauce, which leaned into more earthy Sarawak-inspired flavours.

The dishes focus more on familiar Asian flavours and seafood storytelling instead of trying too hard to be modern or experimental. It gives the buffet a more personal and grounded touch, especially for diners who grew up with seafood centric family meals and zi char style flavours.

Beyond the collaboration dishes, CLOVE still delivers the extensive international buffet spread it is known for. The Seafood on Ice section remains one of the biggest draws, featuring oysters, Maine lobster, tiger prawns, scallops, mussels and sashimi. There is also the signature Swiss Raclette station where melted cheese is scraped fresh to order, alongside carving stations, Malay and Indian dishes, salads and desserts.

Desserts this season also tie into the hotel’s farm-to-table direction, with highlights like the Pandan Paris Brest with Coconut Praline, Thai Basil Mango Tart and Laksa Cookies.

Greens used across the buffet are harvested from the hotel’s own Aquaponics Farm, which continues to support Swissôtel The Stamford’s sustainability efforts and local sourcing initiatives.

Kelong to Table
Duration: 1 June to 30 June 2026
Venue: CLOVE, Level 2, Swissôtel The Stamford

DINNER (Monday to Thursday)
8++ per adult | ++ per child (6–12 years)
8++ per adult — inclusive of free-flow prosecco, beer & soft drinks

DINNER (Friday to Saturday) & LUNCH (Sunday)
8++ per adult | ++ per child (6–12 years)
8++ per adult — inclusive of free-flow prosecco, beer & soft drinks
Add-on: ++ for free-flow red wine, white wine, beer & soft drinks

Credit Card Discounts (1 – 30 June 2026)
OCBC, DBS/POSB, Citibank, HSBC, Maybank, UOB & Standard Chartered — 30% off for 1 to 10 adults
ALL Accor + Explorer — Enjoy 30% off for 1 to 10 adults
American Express Platinum Members — 2 adults: 50% | 3 adults: 35% | 4 to 10 adults: 30%

For more information, visit CLOVE’s website here.